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Ultrasound assisted vis-à-vis classical heating for the conjugation of whey protein isolate-gellan gum: Process optimization, structural characterization and physico-functional evaluation

Manoj J. Dev, Aniruddha B. Pandit, Rekha S. Singhal

2021Innovative Food Science & Emerging Technologies70 citationsDOI

Topics & Concepts

Maillard reactionSonicationChemistryWhey protein isolateGellan gumConjugateChromatographyEmulsionGlycationWhey proteinOrganic chemistryFood scienceBiochemistryReceptorMathematicsMathematical analysisProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties
Ultrasound assisted vis-à-vis classical heating for the conjugation of whey protein isolate-gellan gum: Process optimization, structural characterization and physico-functional evaluation | Litcius